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1/4 cup tamarind juice
1 tablespoon chopped fresh cilantro
1 tablespoon chopped peanuts
1 tablespoon rice vinegar
1 1/2 teaspoons brown sugar
1 teaspoon fish sauce
3/4 teaspoon red pepper flakes
1 teaspoon toasted Asian sesame oil
3/4 teaspoon minced fresh ginger root
1 cucumber, thinly sliced
Whisk together the tamarind juice, cilantro, peanuts, rice vinegar, brown sugar, fish sauce, red pepper flakes, sesame oil, and ginger in a large bowl. Stir in the cucumber. Cover and refrigerate for 10 minutes before serving.
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